Directions

In a large bowl combine tomatoes, beans, corn, salsa, 3/4 cup of the cheese, cornmeal, green onions, cilantro and 1/4 cup water. Spoon mixture evenly into bell peppers; sprinkle each with 1 tablespoon of the cheese.

Place stuffed peppers in an 8x8-inch baking pan. Add 1/2-inch water to pan. Bake, uncovered, 50 minutes or until peppers are tender and filling is heated through. Remove from oven and let stand 5 minutes. Serve warm.